I love the natural sweetness added by ingredients like coconut flour, applesauce and maple sugar flakes.  These chocolate, chocolate chip cookies are a yummy treat.  Packed with dark chocolate chips (if you're not as huge a fan of chips in your cookies, you can use less).  Enjoy! 

Soft Chocolate Chocolate Chip Cookies - Yum!

Low Refined-Sugar Soft Chocolate Chocolate Chip Cookies

Preheat oven to 350 F.  Line 3 baking sheets with parchment paper. 

In a large bowl, mix together dry ingredients: 

1/2 cup Kristin's Gluten-Free Flour Mix

1/4 cup coconut flour

1/4 cup cocoa powder

1/4 tsp xanthan gum

1/2 tsp baking soda

1/2 tsp salt

In a mixer, beat until fluffy: 

1/2 cup butter, softened

1/4 cup brown sugar

1/4 cup maple sugar flakes (or more brown sugar)

Add and mix in: 

1/2 cup apple sauce

1/4 cup milk

2 eggs

1 tsp vanilla extract

Stir dry ingredients into wet ingredients.  It's okay to blend a bit more than usual to get it properly mixed.  Stir in: 

1 1/2 cup dark chocolate chips

Scoop small 1 Tbsp size scoops onto parchment-lined pan.  

Scooped and ready to bake!

Bake at 350 F for 7-8 min.  Let rest 4-5 minutes before removing to a cooling rack to fully cool.  Enjoy! 

Fresh from the oven!

Just some yummy chocolate chocolate chip cookies resting before removing to the cooling rack. 

Low-Sugar Soft Chocolate Chocolate Chip Cookies by Successfully Gluten Free!

This is an absolute favorite!  I've lost count of the number of times I've whipped up some cherry cobbler.  My dad loves cherries, and this has become a favorite with him, too.  He's whipped it up a couple times now and loves it.  Make sure you use tart cherries.  I have only ever found them frozen.  If you want some variety, make a peach cobbler at the same time! The peach cobbler uses the same topping!  I like to make one batch of topping and split it between the two pans.  But you can also use one batch of topping on top of the cherries for a thicker cobbler crust.  If desired, you can thaw your tart cherries in the refrigerator, but I find it works perfectly well to just mix them up from frozen, too.  This is a nice, flexible recipe, which is great.  Enjoy!  

A serving of two favorites - peach cobbler and cherry cobbler. 

Fresh from the oven! Yum!

Delicious Tart Cherry Cobbler

Perfect to make alongside a delicious Peach Cobbler since they use the same topping!

In an 8" x 8" glass pan, fill halfway with:

tart cherries (frozen, or thawed in the refrigerator - okay if still a little frozen.  I'd estimate 4-6 cups cherries are needed, but it's always tricky to gauge measuring, so I just go by filling the 8 x 8 pan halfway)

Add and mix in: 

1/4 cup sugar
1/4 cup Kristin's Gluten-free Flour Mix
1-2 tsp cinnamon

Pans of cherries and peaches ready for their cobbler topping! 

Mix together in a large bowl (if you want a lighter topping, make half the amount listed here - it'll work perfectly well, too!  Or, make the full amount and split it between the cherries and make the peach cobbler, too!):
1 cup Kristin's Gluten-free Flour Mix
1 cup sugar
1 tsp baking powder
1/2 tsp salt

Add, chopping in with a pastry cutter until you have a crumbly topping:
3 Tbsp butter, chilled
1 egg
1 tsp vanilla extract or vanilla bean paste

Sprinkle the crumb topping over the prepared cherries.  Bake at 350 F for ~50-55 minutes, until topping is nicely browned.  Great served hot or warm. 

The cobbler can be served alone - but we love it with a tiny dollop of vanilla ice cream or whipped cream needed!  Enjoy!

Peach and Cherry Cobblers - each with half the amount of topping.  Both are equally delicious made with the full amount of topping listed.  

My dad's cherry and peach cobblers! Way to go, dad! 

Delicious Tart Cherry Cobbler Recipe by Successfully Gluten Free!

 I really love Turkish foods and flavors, so I wanted to try to imitate the taste of the yummy rice that's served alongside kebabs and falafels at this great Turkish restaurant near Halifax.  I think it's the combination of cooking the onion, garlic and rice in a blend of butter and olive oil that gives the wonderful flavor and texture.  (I learned how magical the mix of butter and olive oil can be when sautéing from Julia Child - thank you, Julia!), and it's definitely perfect in making this rice nice and tasty! 

Rice pilaf-style rice with GF falafel and cucumber.  Delicious served with hummus and tzatziki sauce.  

Turkish Pilaf-Style Rice (minus the orzo)

Serves ~8-10, using 2 cups dried rice

In a medium pot with a lid, sauté over medium to medium-high heat 4-5 minutes, until onions are just browning:

3-4 Tbsp butter

1 Tbsp lemon olive oil (plain olive oil is fine)

1 Tbsp garlic-infused olive oil (plain olive oil is fine)

1 large onion, finely diced

1/2 tsp pepper

1/2 tsp salt

Once the onions are just browning, add and cook 2-3 minutes: 

2-3 cloves garlic, minced

2 cups white jasmine (or white basmati) rice, well rinsed under cold water, then drained

Add and stirring occasionally, until boiling: 

3 cups chicken broth (3 cups hot water + 3-4 tsp GF chicken bouillon paste or 3-4 tsp Mushroom seasoning)

1/2 - 1 tsp dried cilantro

another dash of salt & pepper

Once rice is boiling, stir once.  Cover and lower heat to low and let the rice cook for 20 minutes.  Turn off heat and let sit 10-15 minutes before fluffing and serving! Enjoy! 

Turkish Pilaf-style Rice by Successfully Gluten Free! 

I've loved sticky toffee pudding since I first tried it years ago in England.  Since going gluten-free, I've tried a couple experiments, but none of them turned out - until now!  Oh, my goodness, I'm so glad I got over my aversion to chopping up dried dates.  Turns out they are, thankfully, very different to the dried prunes my grandma used to offer me when I was a kid.  When soaked and baked into a sticky toffee pudding, dried dates add the perfect flavor.  I love this toffee sauce, too.  It's much more creamy than an ordinary toffee sauce, so I find it isn't as sweet.  Yum.  Leftovers store perfectly in the refrigerator and heat up perfectly with a bit of sauce drizzled on top.  Enjoy! 

Gluten-Free Sticky Toffee Pudding with Homemade Toffee Sauce on top!

Amazing Sticky Toffee Pudding

Inspired by and partially based on a recipe in the NYTimes.  

Makes a 9 x 13 pan that serves ~12  

Preheat oven to 350 F.  Butter a 9 x 13 glass baking dish. 

In a bowl, soak for 5-10 minutes: 

1 cup boiling water

1 cup chopped (pitted) dried dates (after chopping, press them into your 1 cup measuring cup so you have a nice, generous amount of dates)

In a food processor, blend together: 

3/4 cup Kristin's Gluten-Free Flour Mix

1/2 - 2/3 cup dark brown sugar

1 tsp baking soda

1/4 tsp salt

2 eggs

1/4 cup butter

1 tsp vanilla extract or vanilla bean paste

Add your soaked dates and the liquid.  Blend just until smooth in the food processor.  

Pour into the buttered 9 x 13 baking dish.  Bake for 30-35 minutes at 350 F, until nicely set in the middle.  

While the pudding is baking, make the sauce. 

The date pudding, fresh from the oven.  

Toffee Sauce & Topping Recipe

In a medium-sized saucepan, heat together over medium heat, stirring occasionally: 

2 cups/473 ml heavy whipping cream (35%) (lactose-free whipping cream works perfectly, too)

1/2 cup/8 Tbsp butter

3/4 cup brown sugar

1/4 tsp salt

Heat until mixture is bubbling nicely, and is smooth and even.  Let it bubble for only a minute or two, then remove from heat.  

Toffee sauce, ready to use!

To finish your sticky toffee pudding:

After baking your cake, set oven to broil.  If you have an option, I recommend the broil "low" setting.  

Pour 1/2 of your toffee sauce slowly and evenly over the baked pudding.  

Cake covered with half of the toffee sauce.

Place the cake under the broiler, checking every minute until the top is nice and bubbly and you're just barely starting to see a few brown spots (I recommend checking every minute because some broilers are HOT and some are cooler).   Broiling the top of your sticky toffee pudding should take 2-4 minutes.  

Broiled until bubbling nicely and you're just seeing some browned spots.

Remove from the oven.  Serve warm in a bowl with additional sauce served overtop!  Leftovers can be stored separately (cake in one container, sauce in another).  Serving leftovers into a bowl and heating them up together works perfectly.  Enjoy!!!

This cake slices nicely.  I like to cut nice, even squares to serve.

Serve each square with extra toffee sauce on top.  Yum! Sticky Toffee Pudding at it's best! 

Amazing Sticky Toffee Pudding Recipe by Successfully Gluten Free!